Double Chocolate Layered Torte
1 pkg. (2-layer size) chocolate cake mix 4 squares BAKER'S Semi-Sweet
Baking Chocolate, melted 1/2 cup strawberry jam
1-1/2 cups sliced strawberries
1 tub (8 oz.) whipped topping, thawed
1-1/2 tsp. powdered sugar
PREHEAT oven to 350ºF. Lightly grease two 9-inch round baking pans.
Prepare cake batter as directed on package. Stir in chocolate. Pour
evenly into prepared pans.
BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes
out clean. Cool in pans on wire rack 10 min. Loosen cakes from sides of
pans. Invert cakes onto racks; gently remove pans. Cool cakes
completely.
CUT cakes horizontally in half with serrated knife. Place one of the
bottom cake layers on serving plate; spread with about 2 Tbsp. of the
jam. Top with layers of 1/2 cup of the strawberries and 1 cup of the
whipped topping.
Repeat layers two times. Top with remaining cake layer. Sprinkle with
powdered sugar. Store in refrigerator.
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